Barley for Food and Health: Science, Technology, and Products

With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.

Rosemary K. Newman, PHD, is a Professor Emeritus at Montana
State University, where she taught human nutrition and worked in
barley research for human consumption. Dr. Newman is a Registered
Dietitian and a Certified Diabetes Educator and has been
active in the American Association of Cereal Chemists, having spent
time as chairperson of the Nutrition Division.

C. Walter Newman, PHD, is a Professor Emeritus at Montana
State University, where his primary research involves the
nutritional quality of barley and wheat. He is a member of the
American Association of Cereal Chemists and the American Society of
Nutritional Sciences and has authored many journal articles and
book chapters.

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